Alligator in Picante Sauce
A delicious Cajun recipe from South Louisiana, as demonstrated by Lidia's friend Kevin Cavalier, in Lidia Celebrates America; Part 1: Sweet Sixteen in Nashville with a Singing Debut, to boot.
- 2 celery stalks, chopped
- 1 large onion, chopped
- ½ green bell pepper, chopped
- 2 cloves garlic, minced
- 2 green onion stems, chopped
- Alligator meat
- 1 can tomato paste
- 2 cans tomato sauce
- Salt and black pepper
- Creole seasoning (Tony Cachere’s Famous Original Creole Seasoning)
- 2-4 cups water
- Over medium heat, heat 1½ tablespoons of cooking oil, and when hot, add alligator.
- Brown meat on all sides, then remove from pot.
- In the same pot, reduce heat to low. Add celery, onion, bell pepper, and garlic to pot and sauté until onions start to become clear.
- Stir in 1 can tomato paste and 2 cans tomato sauce. Sauté until the tomato paste turns dark.
- Season to taste with salt, pepper, and Creole seasoning.
- Return alligator to the pot and add 2 cups water.
- Cover pot and let sauce cook down and reduce in volume. This helps tenderize the meat. Continue adding water until meat becomes fork-tender. Add the 2 green onion stems for the last 30 minutes of cooking.